I tried, and I tried, and I tried. Normal people would have given up by now, but not me. I said "no." I said, "'We will not go quietly into the night! We will not vanish without a fight! We're going to live on! We're going to survive!' We're going to HAVE A DELICIOUS MUG CAKE!!!"

Add all ingredients to a mug and whisk together until smooth and completely incorporated.

Microwave for about 1 minute. Let cake cool a few minutes before eating.

Going....

Gone.

RP Servings: 1Stars: FOUR STAAAARS!!!! FOUR! FOUR OF THEM!!! I ate it ALL! Because it was GOOD! People.... I thought that beating the formerly-evil cornstarch would be a moment impossible to beat. But it turns out, I was wrong. This... this is the moment we've been collectively holding our breath for. The whole blog has been worth it for this moment, right here. Thank you everybody... and goodnight.

I don't eat breakfast. I know, I know- it's the most important meal of the day, I get it. Even so, I usually don't eat it. If I start eating first thing in the morning, I am hungry ALL DAY. So I save myself the sadness of being constantly hungry by just not eating it. And so, that is why this spinach and ham frittata is a lunch frittata.

Ingredients:

8 eggs

one potato, diced

¼ cup chopped onion

½ cup diced ham

handful of baby spinach

¼ cup water or ¼ cup almond milk (I used half and half because I had some leftover in my fridge that I wanted to get rid of)

Preheat the oven to 400 degrees. Whisk eggs and water or cream in bowl, season with salt and pepper.

Add all of the other ingredients and mix.

Pour into deep pie dish.

Bake for ~20 minutes and serve warm.

RP Servings: 6Stars: 2. We've had a lot of disappointing recipes lately, and I was really hoping this wouldn't be one of them. Unfortunately, it had no flavor. (It also took over 30 minutes to cook, not the 20 promised, but that's beside the point.) Most frittata recipes have you sauteeing the ingredients in various seasonings first to get more flavor, and it's clear why that is. Also, it needed some cheese. And probably butter, and definitely more seasonings. The ingredients themselves and really tasty, so each bite makes you sad when it tastes like nothing. I can't imagine how bad it would have been if I used water instead of the half and half I had. I want to make a frittata again, but I won't be using this recipe.

While objectively this is just a fried egg on toast, subjectively the picture looks pretty yummy and interesting. Plus if it does taste the same as a regular fried egg on toast, it'll mean less dishes- you cook everything in the toaster oven instead of bread in the toaster and an egg in a pan. And let me tell you, I am 100% for having to do less dishes.

Make a rectangle-shaped indent in your bread with a butter knife/spoon, being careful not to tear the bread.

This is where I think that they get the order of things wrong. Per the original recipe, you are supposed to season the bread with salt and pepper, then crack the egg into the rectangle, season with salt and pepper again, then somehow get the butter spread around the edges of the bread without letting your knife touch the raw egg. Then you sprinkle cheese on top of the butter.

After doing that, this is what I would suggest- Butter the edges of the bread first, then follow the rest of the instructions in order. It's a lot easier to butter the bread and then set the whole thing down and work from the plate.

Cook for about 10 minutes on medium heat.

I took mine out when the edges started burning, and the yolk was still very runny. I love runny yolks so it was perfect, but I couldn't have cooked the yolk any longer without having blackened bread. The only way I could have prevented burning was putting even more cheese on every exposed bread surface.

RP Servings: 1Stars: 3. As mentioned, the edges of the bread were burned, but the bottom of the bread where the egg rested was a bit dense. Probably because you squished it to put the egg on top. You had to cook the bread for a while, so the cheese wasn't gooey. It was fine, but not as good as a traditional fried egg on toast.

We wouldn't make quite so many deviled egg recipes if there weren't so many on Pinterest to make, right? So really, this is Pinterest's fault, not ours. Take your problems with this recipe for bacon jalapeno deviled eggs up with Pinterest, not me.

Ingredients:

12 large eggs, hard boiled and peeled

1 cup mayonnaise

1 1/2 tsp rice vinegar

3/4 tsp ground mustard

1/2 tsp sugar

2 jalapenos, seeded and chopped

6 pieces bacon, cooked, crisp, and crumbled

paprika

Cut the hard boiled eggs in half lengthwise, and put all the yolks in a bowl.

Mash the egg yolks with a fork, then add the mayonnaise, rice vinegar, ground mustard, and sugar. Stir until combined.

Mix in the bacon and jalapenos.

Put the yolk mixture in a ziplock and cut a small hole in one corner.

Fill each egg half with the yolk mixture.

Sprinkle paprika on top in a messy and uneven fashion. Keep refrigerated.

RP Servings: the original recipe uses 12 eggs, so around 12 servingsStars: 2. These were just... not very good. Which is seriously a shame, because the mayonnaise, rice vinegar, ground mustard, and sugar with the mashed egg yolks was actually one of the best deviled egg fillings I've eaten. But then you add the bacon and jalapeno and it just gets weird. The bacon gets soggy and the texture becomes awful. The jalapeno doesn't taste like jalapeno, it just makes everything taste kind of "off." I'd 100% make them again- just so long as I can stop before adding the bacon and jalapeno. But with them... definitely not.

My mom told me that she found a recipe for this blog for an "egg in a cup," and while I don't remember exactly what happened, I'm pretty sure she yelled "HAH" when she told me. So then I found a recipe for an egg in a cup, and mine has three less ingredients than hers. Who's laughing now?

Ingredients:EggSalt and pepper to taste

Spray the inside of a microwave-safe mug with non-stick spray. Crack an egg into the mug.

Scramble it a bit with a fork, and top with salt and pepper.

Cook on high for 30-40 seconds. Cook an additional 5-10 seconds at a time if there's still liquid egg remaining.

RP Servings: 1Stars: 2. It would be fine if you didn't eat it by itself, and maybe put it in a breakfast sandwich or threw a half-ton of cheese and meat and veggies in with it. But by itself it just has that weird, bubbly, clearly-microwaved texture that makes it seem like an "egg-like product" and not a real egg. The actual flavor is that of an egg though, so it'd be fine with something where you can't tell what the texture is. But unless you're in a college dorm room and all you have is a microwave, I'd say just take the extra 2 minutes and cook an egg on the stove.

Author

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?